Slow Cooked Rosemary and Sea Salt Damper

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Preparation time5 minutes
Cooking time2 hours


  • 3 cups Self Raising flour 
  • 1 Tbs. roughly chopped fresh rosemary leaves 
  • 1 tspn. Sea salt 
  • 80g cold butter, cubed 
  • ¾ cup milk 
  • 1 egg, beaten 
  • 1 tspn. Sea salt, extra for sprinkling 
  • Fresh rosemary sprig, extra 


  1. Attach the dough hook to your mixer and place the flour, rosemary, salt and butter into the bowl. 
  2. On a low speed mix the ingredients until they resemble a fine breadcrumb.
  3. Add the milk and egg, continue low speed until all ingredients form a ball.  Remove from bowl and place onto a floured surface. 
  4. Knead the dough for one minute and bring together to form a damper loaf.  Make a cross incision 3mm deep x 4cm long on the top of the loaf.  Sprinkle the damper with the extra salt and place the sprig of rosemary in the center of the cross. 
  5. Line the slow cooker with baking paper and place the damper onto the paper.  Place the lid on the slow cooker. 
  6. Set the temperature to HIGH and the TIME to 2 hours. 

*Cook's note – You can replace Rosemary with other herbs such as thyme, oregano, basil, tarragon or garlic